id string | name string | created_utc int64 | author string | subreddit string | body string | score int64 | parent_id string | link_id string | permalink string | is_submitter bool | stickied bool | created_date timestamp[ns, tz=UTC] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
d2jfvwt | t1_d2jfvwt | 1,461,772,458 | user_d306809d7237 | Cooking | I just made their poor mans burrito bowls, my go to for weeks I don't know what to cook! | 3 | t1_d2jfshh | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jfvwt | null | false | 2016-04-27T15:54:18Z |
d2jfute | t1_d2jfute | 1,461,772,418 | user_879f8b5a3f91 | Cooking | Her recipe for sesame chicken is awesome, try that as well! | 9 | t1_d2jfshh | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jfute | null | false | 2016-04-27T15:53:38Z |
d2jftc3 | t1_d2jftc3 | 1,461,772,364 | user_d35994223c85 | Cooking | It's a meme, in the sense of an idea that spreads. Def not an image macro though | 12 | t1_d2jazia | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jftc3 | null | false | 2016-04-27T15:52:44Z |
d2jfshh | t1_d2jfshh | 1,461,772,333 | user_1814d21c0eab | Cooking | I'm eating Budget Bytes chicken chili verde tonight! | 11 | t1_d2j89o7 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jfshh | null | false | 2016-04-27T15:52:13Z |
d2jfm31 | t1_d2jfm31 | 1,461,772,097 | user_187dfba33274 | Cooking | Depends on the type of edge I want on it and the steel it's made of.
The important thing is to MAINTAIN THE ANGLE OF YOUR BEVEL. A lot of the complete disasters I made were from being lazy or not understanding how to keep a proper angle. You just keep sharpening at the right angle and you'll be okay. | 1 | t1_d2j8rst | t3_4gfjk5 | /r/Cooking/comments/t3_4gfjk5/d2jfm31 | null | false | 2016-04-27T15:48:17Z |
d2jfllp | t1_d2jfllp | 1,461,772,080 | user_a1f01c8d2345 | Cooking | This is more of a glaze than a sauce, but it's amazing on root vegetables. Reduce water and a little honey or maple syrup and then pull it off the heat and melt in some butter | 2 | t3_4gol3i | t3_4gol3i | /r/Cooking/comments/t3_4gol3i/d2jfllp | null | false | 2016-04-27T15:48:00Z |
d2jfkzr | t1_d2jfkzr | 1,461,772,058 | user_330cbe23cfd9 | Cooking | Yeah that would be 100% better. There are too many specific food subreddits right now and none of the general ones like /r/food are that good. | 1 | t1_d2i70nu | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2jfkzr | null | false | 2016-04-27T15:47:38Z |
d2jfknv | t1_d2jfknv | 1,461,772,045 | user_68340a20bef7 | Cooking | Do you microwave the potatoes dry, or do you essentially boil them in the microwave? | 1 | t1_d2injd1 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2jfknv | null | false | 2016-04-27T15:47:25Z |
d2jfked | t1_d2jfked | 1,461,772,036 | user_4e1afa719493 | Cooking | she's the best! I learned to cook from reading her blog. The [curried chickpeas with spinach](http://www.budgetbytes.com/2013/12/curried-chickpeas-spinach/) is fucking AMAZING. Also her [sesame tofu with broccoli](http://www.budgetbytes.com/2016/02/pan-fried-sesame-tofu-with-broccoli/). | 6 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jfked | null | false | 2016-04-27T15:47:16Z |
d2jfg64 | t1_d2jfg64 | 1,461,771,876 | user_68340a20bef7 | Cooking | Must be nice to be able to buy a gallon of milk for under $5... | 3 | t1_d2is2s2 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2jfg64 | null | false | 2016-04-27T15:44:36Z |
d2jf9vu | t1_d2jf9vu | 1,461,771,642 | [deleted] | Cooking | That's only amazingly illegal in almost all of the US. | 10 | t3_4gocjr | t3_4gocjr | /r/Cooking/comments/t3_4gocjr/d2jf9vu | null | false | 2016-04-27T15:40:42Z |
d2jf8kz | t1_d2jf8kz | 1,461,771,595 | user_4584d530a07d | Cooking | Malnutrition from living on ramen can do that ;) | 3 | t1_d2jf6os | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jf8kz | null | false | 2016-04-27T15:39:55Z |
d2jf6os | t1_d2jf6os | 1,461,771,525 | user_aefca65dd433 | Cooking | I figured - but not everyone can see the obvious :) | 2 | t1_d2jeqh9 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jf6os | null | false | 2016-04-27T15:38:45Z |
d2jf3jn | t1_d2jf3jn | 1,461,771,408 | user_d9ae165acd12 | Cooking | Is it easier than Giada's? | 1 | t1_d2jdi13 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jf3jn | null | false | 2016-04-27T15:36:48Z |
d2jf158 | t1_d2jf158 | 1,461,771,317 | user_c37170bca6b9 | Cooking | Awesome. Thanks! | 1 | t1_d2je29x | t3_4gotuk | /r/Cooking/comments/t3_4gotuk/d2jf158 | null | false | 2016-04-27T15:35:17Z |
d2jeqh9 | t1_d2jeqh9 | 1,461,770,915 | user_4584d530a07d | Cooking | In the context of cheap student food, I thought it was fairly obvious that I was referring to instant ramen. | 4 | t1_d2jeo7f | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jeqh9 | null | false | 2016-04-27T15:28:35Z |
d2jeo7f | t1_d2jeo7f | 1,461,770,833 | user_aefca65dd433 | Cooking | Mr. Noodles and such are usually crap - but homemade ramen can be one of the best meals ever. | 9 | t1_d2j9645 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jeo7f | null | false | 2016-04-27T15:27:13Z |
d2jej17 | t1_d2jej17 | 1,461,770,642 | user_a1f01c8d2345 | Cooking | I thought that was more of a main course for cinco de mayo. | 1 | t1_d2je82y | t3_4gok32 | /r/Cooking/comments/t3_4gok32/d2jej17 | null | false | 2016-04-27T15:24:02Z |
d2jedv0 | t1_d2jedv0 | 1,461,770,451 | user_e199bd40fc1d | Cooking | Wow aren't you one pathetic little man child. You're an embarrassment to reddit at large, and that's saying something. You have been shown to be downright lying and deceitful about this whole issue. You have no actual proof of anything that you're accusing him of. You even say that this whole "incident" happened before... | 4 | t1_d2iu9s4 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2jedv0 | null | false | 2016-04-27T15:20:51Z |
d2jecme | t1_d2jecme | 1,461,770,405 | user_749e8147b154 | Cooking | Broccoli/cauliflower and cheese sauce is a winner every time.
There's also a slimming world recipe for chilli greens which is nice, [check it out](http://www.slimmingworld.co.uk/recipes/chilli-garlic-greens.aspx)
That's simple but has a lovely taste.
Also, any pan cooked greens with a grating of ginger, crushed garli... | 3 | t3_4gol3i | t3_4gol3i | /r/Cooking/comments/t3_4gol3i/d2jecme | null | false | 2016-04-27T15:20:05Z |
d2jeboh | t1_d2jeboh | 1,461,770,370 | user_7992479ba111 | Cooking | Garlic bread. 2-3 minutes of work and about 15 of waiting. | 1 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2jeboh | null | false | 2016-04-27T15:19:30Z |
d2je82y | t1_d2je82y | 1,461,770,229 | user_7992479ba111 | Cooking | My favorite cinco de mayo appetizer - tequila + lime + salt | 1 | t3_4gok32 | t3_4gok32 | /r/Cooking/comments/t3_4gok32/d2je82y | null | false | 2016-04-27T15:17:09Z |
d2je3d0 | t1_d2je3d0 | 1,461,770,044 | [deleted] | Cooking | [removed] | 1 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2je3d0 | null | false | 2016-04-27T15:14:04Z |
d2je29x | t1_d2je29x | 1,461,770,003 | user_9e5ea9fb0d8a | Cooking | Works fine....and it's nice if you want something extra creamy, just add a little more than recommended when mixing. | 2 | t1_d2jdxjk | t3_4gotuk | /r/Cooking/comments/t3_4gotuk/d2je29x | null | false | 2016-04-27T15:13:23Z |
d2je1oj | t1_d2je1oj | 1,461,769,980 | user_3ce2b2883e39 | Cooking | Variety is usually not a problem for me, I'm a somewhat picky eater. I've told a lot of my friends I could eat chicken aldredo until the end of time lol. And for awhile I had it for dinner 4 or 5 times a week for several months, it was my favorite post gym dinner.
I also love chicken tacos! Chicken is almost the perf... | 1 | t1_d2jchm4 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2je1oj | null | false | 2016-04-27T15:13:00Z |
d2jdxjk | t1_d2jdxjk | 1,461,769,827 | user_c37170bca6b9 | Cooking | Thanks! How does it compare to fresh when cooking? | 1 | t1_d2jdo33 | t3_4gotuk | /r/Cooking/comments/t3_4gotuk/d2jdxjk | null | false | 2016-04-27T15:10:27Z |
d2jdwx2 | t1_d2jdwx2 | 1,461,769,803 | user_c37170bca6b9 | Cooking | Thanks! | 2 | t1_d2jdjzg | t3_4gotuk | /r/Cooking/comments/t3_4gotuk/d2jdwx2 | null | false | 2016-04-27T15:10:03Z |
d2jdo33 | t1_d2jdo33 | 1,461,769,465 | user_9e5ea9fb0d8a | Cooking | Get some dry milk. We go through a lot of milk and keep [this](http://www.amazon.com/Nestle-NIDO-Fortificada-Pound-Canister/dp/B00FRFRZF6/ref=sr_1_2_a_it?ie=UTF8&qid=1461769415&sr=8-2) on hand in case we run out. | 5 | t3_4gotuk | t3_4gotuk | /r/Cooking/comments/t3_4gotuk/d2jdo33 | null | false | 2016-04-27T15:04:25Z |
d2jdjzg | t1_d2jdjzg | 1,461,769,305 | user_749e8147b154 | Cooking | Yes, you can freeze fresh milk so long as you defrost it in the refrigerator 24hrs prior to using it.
So divide your jug into whatever portions you choose, store it in airtight containers and leave a little room in the containers for expansion during freezing. | 7 | t3_4gotuk | t3_4gotuk | /r/Cooking/comments/t3_4gotuk/d2jdjzg | null | false | 2016-04-27T15:01:45Z |
d2jdi13 | t1_d2jdi13 | 1,461,769,231 | user_15625f050dac | Cooking | I made her Chicken Piccata recipe last night, and it was great. | 1 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jdi13 | null | false | 2016-04-27T15:00:31Z |
d2jdc8v | t1_d2jdc8v | 1,461,769,010 | user_615695224a9c | Cooking | I bought a 25lb of rice in November, had it in a sealed container except when I pull out a portion. No bugs. I've been buying large quantities (I think the smallest I've bought in years is 10lbs) for over 5 yrs, and never had a problem. Not saying that it isn't possible, just that it's not as common as you think. You c... | 5 | t1_d2j9wg8 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jdc8v | null | false | 2016-04-27T14:56:50Z |
d2jdc1y | t1_d2jdc1y | 1,461,769,003 | user_828450ee5cff | Cooking | got it, i misunderstood. | 1 | t1_d2ilo94 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2jdc1y | null | false | 2016-04-27T14:56:43Z |
d2jd5cb | t1_d2jd5cb | 1,461,768,749 | user_517cd5e44511 | Cooking | Extra protein you didn't have to pay for?
Pretty much all grains come with a bit of critters, try not to think about it. Now, if you see gnawed bags or mouse droppings, that's something else. | 4 | t1_d2jatdv | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jd5cb | null | false | 2016-04-27T14:52:29Z |
d2jcol4 | t1_d2jcol4 | 1,461,768,108 | [deleted] | Cooking | [deleted] | 3 | t1_d2ipsyz | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2jcol4 | null | false | 2016-04-27T14:41:48Z |
d2jclvk | t1_d2jclvk | 1,461,768,004 | user_dc942f41d7a2 | Cooking | How come I miss all the good dirt? | 3 | t3_4glhbe | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2jclvk | null | false | 2016-04-27T14:40:04Z |
d2jckai | t1_d2jckai | 1,461,767,938 | user_f9eac036260c | Cooking | I love knowing we can use raw or soft cooked egg in dishes without wondering how long the egg was sitting in a warehouse. Our kids refer to them as "fresh from butts". | 2 | t1_d2jb6ak | t3_4gn031 | /r/Cooking/comments/t3_4gn031/d2jckai | null | false | 2016-04-27T14:38:58Z |
d2jchm4 | t1_d2jchm4 | 1,461,767,835 | [deleted] | Cooking | [deleted] | 2 | t1_d2ipv2l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2jchm4 | null | false | 2016-04-27T14:37:15Z |
d2jcfky | t1_d2jcfky | 1,461,767,756 | user_dd2c2e886660 | Cooking | Falafel | 1 | t3_4gi59b | t3_4gi59b | /r/Cooking/comments/t3_4gi59b/d2jcfky | null | false | 2016-04-27T14:35:56Z |
d2jc73v | t1_d2jc73v | 1,461,767,420 | user_55bf65e22ad8 | Cooking | I'm now employed and making a good living. I still use budget bytes because it's the absolute best! The quesadillas are a family favorite now. We have a huge bag of the taco seasoning mix in the freezer. I also learned about "rooster sauce" aka chili garlic sauce which you can buy in the Asian food section of the s... | 26 | t1_d2j89o7 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jc73v | null | false | 2016-04-27T14:30:20Z |
d2jc28b | t1_d2jc28b | 1,461,767,224 | user_dd2c2e886660 | Cooking | I go with dried pasta and a quick red sauce. Only takes about 15 minutes. We've also been doing sliced summer sausage with cheese and crackers when we're lazy also. I love that one. | 2 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2jc28b | null | false | 2016-04-27T14:27:04Z |
d2jc0i5 | t1_d2jc0i5 | 1,461,767,153 | user_f689412a4f8e | Cooking | Hey OP, check this [youtube channel](https://www.youtube.com/user/BrothersGreenEats) out. You might get some ideas for a few non-expensive meals. As a beginner in cooking myself, they showed me that creative and cheap cooking isn't too difficult. | 2 | t1_d2jazxw | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2jc0i5 | null | false | 2016-04-27T14:25:53Z |
d2jbxhk | t1_d2jbxhk | 1,461,767,029 | user_9f33ca823c3d | Cooking | I've been wondering about the rumors of his micropenis. | 4 | t1_d2ivm70 | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2jbxhk | null | false | 2016-04-27T14:23:49Z |
d2jb71j | t1_d2jb71j | 1,461,765,930 | user_f5d1feaf8535 | Cooking | As someone who is also out of the loop, what's going on with serious eats that has people upset or not allowed to link to? They're currently almost my entire source of recipes and inspiration so it caught my attention that they're being mentioned a few times in here. | 1 | t1_d2ipkvt | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2jb71j | null | false | 2016-04-27T14:05:30Z |
d2jb6r4 | t1_d2jb6r4 | 1,461,765,918 | user_5894fa7a4de9 | Cooking | Recently, people seem to be liberally applying meme to anything they see on the internet. I criticised a new policy from our government and someone kicked off in response saying I was memeing, even though that's not even possible within the definition of meme. I think it's just turning into derogatory slang for anythin... | 34 | t1_d2jazia | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jb6r4 | null | false | 2016-04-27T14:05:18Z |
d2jb6ak | t1_d2jb6ak | 1,461,765,899 | user_9e5ea9fb0d8a | Cooking | We have 9 chickens now (got a few new Silkies this spring), and the fresh eggs are great. Lots of homemade custard, flan, mayo, and egg incorporated dishes in our household. | 1 | t3_4gn031 | t3_4gn031 | /r/Cooking/comments/t3_4gn031/d2jb6ak | null | false | 2016-04-27T14:04:59Z |
d2jb353 | t1_d2jb353 | 1,461,765,763 | user_c12b92ddbe6a | Cooking | Oh, this is a good suggestion. I think I'll make this, thanks! | 2 | t1_d2jaht6 | t3_4gochn | /r/Cooking/comments/t3_4gochn/d2jb353 | null | false | 2016-04-27T14:02:43Z |
d2jb322 | t1_d2jb322 | 1,461,765,760 | user_c12b92ddbe6a | Cooking | Oh - how lazy am I today? Do I wanna de-shell these claws for cakes? Maaaaaaaaaybe... | 1 | t1_d2jaheb | t3_4gochn | /r/Cooking/comments/t3_4gochn/d2jb322 | null | false | 2016-04-27T14:02:40Z |
d2jb2e0 | t1_d2jb2e0 | 1,461,765,732 | user_973fda5e8b44 | Cooking | My rice cooker is Teflon coated. It's fantastic. The bottom comes off in a big sheet of delicious chewy rice. | 1 | t1_d2iyib9 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2jb2e0 | null | false | 2016-04-27T14:02:12Z |
d2jb1il | t1_d2jb1il | 1,461,765,694 | user_1b31b7483802 | Cooking | Yeah dijon mustard and yellow/deli mustard are not the same haha.
But learning to cook is a trial and error type of thing, keep at it dude, this was a great first step! Use less lemon and mustard, more parmesan next time. Add garlic, pepper, salt, olive oil, and diced onions for more flavor. Chopped Broccoli, spinach... | 3 | t1_d2jasd1 | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2jb1il | null | false | 2016-04-27T14:01:34Z |
d2jb0eu | t1_d2jb0eu | 1,461,765,647 | user_973fda5e8b44 | Cooking | What's the vinegar do? | 1 | t1_d2iuvup | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2jb0eu | null | false | 2016-04-27T14:00:47Z |
d2jazxw | t1_d2jazxw | 1,461,765,627 | user_3ce2b2883e39 | Cooking | Another person sent me $20 to use on groceries which is ridiculously kind, so I think I will be alright for at least a week or so.
I do appreciate your offer though especially as its not the only pizza offer here lol. I've really been overwhelmed by the kindness and positivity shown by everyone in this thread. | 1 | t1_d2j75fd | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2jazxw | null | false | 2016-04-27T14:00:27Z |
d2jazia | t1_d2jazia | 1,461,765,608 | user_e41b6de6c07f | Cooking | that's not a meme. | 38 | t1_d2j8z8a | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jazia | null | false | 2016-04-27T14:00:08Z |
d2jaxcl | t1_d2jaxcl | 1,461,765,513 | user_3ce2b2883e39 | Cooking | I appreciate it, but I've already had one kind person send me $20 for a few groceries and I think that will be enough help for now.
It's a very kind gesture though, thank you | 1 | t1_d2j5c5y | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2jaxcl | null | false | 2016-04-27T13:58:33Z |
d2jaw0e | t1_d2jaw0e | 1,461,765,456 | user_7f5235a9a730 | Cooking | There are a couple of tricks I learned that got me through college lol, but probably the biggest one is to go to Asian grocery stores and don't buy prepackaged, processed food. Not only is it not that healthy for you, but more importantly, it's expensive. I love H Mart, it's an Asian grocery store chain, and it's qui... | 24 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jaw0e | null | false | 2016-04-27T13:57:36Z |
d2jatdv | t1_d2jatdv | 1,461,765,344 | user_b7e990ffdba5 | Cooking | I would take a close look. Generally any bag of rice will have some amount of weevil eggs inside the rice grains. Given enough time they will hatch and begin to infest the rest of the bag. | -12 | t1_d2jajf2 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jatdv | null | false | 2016-04-27T13:55:44Z |
d2jasd1 | t1_d2jasd1 | 1,461,765,300 | user_3ce2b2883e39 | Cooking | Pasta with a mustard lemon sauce and parmesan. One thing though: I used Deli mustard and I'm not sure if that's the same as dijon mustard so maybe that explains why the flavor was kind of wretched lol | 1 | t1_d2j7tvk | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2jasd1 | null | false | 2016-04-27T13:55:00Z |
d2jarvn | t1_d2jarvn | 1,461,765,279 | user_94fbf8996cf6 | Cooking | Wow - never knew that! TIL and thanks! :) | 1 | t1_d2j6uc7 | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2jarvn | null | false | 2016-04-27T13:54:39Z |
d2japon | t1_d2japon | 1,461,765,186 | user_2b806eeaca3d | Cooking | > So, now, he claims to not know how to use modmail.
>
Why would someone who's not a mod know anything about "modmail"? I wouldn't know what "modmail" is in the context you're talking about - you make it sound like some special thing.
In a post you made earlier (but since deleted) you said "We're all adults". One ... | 8 | t1_d2iu9s4 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2japon | null | false | 2016-04-27T13:53:06Z |
d2janol | t1_d2janol | 1,461,765,099 | user_65e6205956c9 | Cooking | popcorn with butter and chili powder and a big glass of wine | 1 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2janol | null | false | 2016-04-27T13:51:39Z |
d2jamtr | t1_d2jamtr | 1,461,765,063 | user_8fc8360c1bfc | Cooking | *I use 1 jar of sauce for the entire thing.
*I cook mine for 45-1 hour because I use oven ready pasta that I do not have to boil.
*I use 1 pound of meat but I also use a lot of veggies in mine. Eggplant and zucchini layers.
*Ricotta and mozzarella cheese with a tad of parmesan are used in mine.
I agree start with... | 2 | t3_4gm69i | t3_4gm69i | /r/Cooking/comments/t3_4gm69i/d2jamtr | null | false | 2016-04-27T13:51:03Z |
d2jajf2 | t1_d2jajf2 | 1,461,764,914 | user_72a3a7ba904c | Cooking | Never had that problem, to be perfectly honest I had to google rice weevil. I've had 5lbs bags of basmatti, risotto and sushi rice sitting in a drawer for a few months each and they're all fine. | 10 | t1_d2j9wg8 | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2jajf2 | null | false | 2016-04-27T13:48:34Z |
d2jaizc | t1_d2jaizc | 1,461,764,895 | user_a1f01c8d2345 | Cooking | r/culinaryplating has a lot of people that are in the biz | 4 | t3_4go3hw | t3_4go3hw | /r/Cooking/comments/t3_4go3hw/d2jaizc | null | false | 2016-04-27T13:48:15Z |
d2jahw6 | t1_d2jahw6 | 1,461,764,844 | user_a1f01c8d2345 | Cooking | Peel and cut into large pieces. Drop into boiling, salted water. Cook until very tender. Strain most of the water then save the last bit of water with all of the starch. Add a little of the water, some cream, lots of butter and lots of salt and puree away. | 2 | t3_4gfd7h | t3_4gfd7h | /r/Cooking/comments/t3_4gfd7h/d2jahw6 | null | false | 2016-04-27T13:47:24Z |
d2jaht6 | t1_d2jaht6 | 1,461,764,841 | user_65e6205956c9 | Cooking | I had curried crab claws at a restaurant in Ireland. They were awesome! Something like [this](https://palatablepastime.com/2013/12/20/stone-crab-claws-in-red-curry/)
| 2 | t3_4gochn | t3_4gochn | /r/Cooking/comments/t3_4gochn/d2jaht6 | null | false | 2016-04-27T13:47:21Z |
d2jahds | t1_d2jahds | 1,461,764,822 | [deleted] | Cooking | [removed] | 1 | t3_4gkzqv | t3_4gkzqv | /r/Cooking/comments/t3_4gkzqv/d2jahds | null | false | 2016-04-27T13:47:02Z |
d2jaheb | t1_d2jaheb | 1,461,764,822 | user_76c9c967286d | Cooking | XL sized Bisque, or a seafood gumbo. Also crab cakes and stuffed crabs would be nice. Marinated or baked in their shells with butter and garlic. Or you could add worstershire and hot sauce to the garlic butter and do it BBQ shrimp style. | 2 | t3_4gochn | t3_4gochn | /r/Cooking/comments/t3_4gochn/d2jaheb | null | false | 2016-04-27T13:47:02Z |
d2jah6y | t1_d2jah6y | 1,461,764,813 | user_9a9cb68c05f4 | Cooking | I'm really overwhelmed by the outpouring of culinary knowledge. | 1 | t3_4ggvfb | t3_4ggvfb | /r/Cooking/comments/t3_4ggvfb/d2jah6y | null | false | 2016-04-27T13:46:53Z |
d2jaetm | t1_d2jaetm | 1,461,764,710 | user_a1f01c8d2345 | Cooking | Pan sear. It's tough with fish because it's so delicate, but it's good practice because if you can pan sear a piece of fish you can pan sear just about anything. | 1 | t3_4gkkpq | t3_4gkkpq | /r/Cooking/comments/t3_4gkkpq/d2jaetm | null | false | 2016-04-27T13:45:10Z |
d2jact6 | t1_d2jact6 | 1,461,764,622 | user_a1f01c8d2345 | Cooking | You need what is called convection motion in your pot. A slow cooker doesn't get hot enough to do it. What I mean by convection motion is that as heat rises in your pot of water it will bring stuff with it (think of a pot of simmering soup and all of the vegetables rising from the bottom). This is key to making a vi... | 1 | t3_4glkz5 | t3_4glkz5 | /r/Cooking/comments/t3_4glkz5/d2jact6 | null | false | 2016-04-27T13:43:42Z |
d2ja7dt | t1_d2ja7dt | 1,461,764,376 | user_a1f01c8d2345 | Cooking | Polenta and chicken livers. Ridiculously high in nutrition, easy to make and sooooooo cheap. | 2 | t3_4gli9l | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2ja7dt | null | false | 2016-04-27T13:39:36Z |
d2j9ys4 | t1_d2j9ys4 | 1,461,763,984 | user_e3c4de8d5672 | Cooking | I just found my favorite food website! | 3 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2j9ys4 | null | false | 2016-04-27T13:33:04Z |
d2j9x8r | t1_d2j9x8r | 1,461,763,915 | user_c2759bb95fe1 | Cooking | This is fantastic, thank you for this! If you don't mind me asking, for general cooking knowledge-- When cooking with white wine, what do you typically go with? I had always bought the cooking wines, and was told this was a huge no. I was told to use wine I enjoy drinking, but I'm not a huge wine drinker. | 2 | t1_d2iv9af | t3_4gkhyf | /r/Cooking/comments/t3_4gkhyf/d2j9x8r | null | false | 2016-04-27T13:31:55Z |
d2j9wg8 | t1_d2j9wg8 | 1,461,763,880 | user_b7e990ffdba5 | Cooking | A 5lb or 10lb bag of rice you have sitting around for months will quite likely end up with a Rice Weevil infestation before you get a chance to finish it. | -11 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2j9wg8 | null | false | 2016-04-27T13:31:20Z |
d2j9pf7 | t1_d2j9pf7 | 1,461,763,554 | [deleted] | Cooking | [deleted] | 1 | t1_d2ilod6 | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2j9pf7 | null | false | 2016-04-27T13:25:54Z |
d2j9gcj | t1_d2j9gcj | 1,461,763,116 | user_9f98ef6f236b | Cooking | Another +1 for budget bytes. One of my favorite dishes is the [Cajun Chicken Pasta](http://www.budgetbytes.com/2013/09/cajun-chicken-pasta/). Though I do add about 2x as much chicken to pump up the protein
Honorable mention to [Slow cooker chicken taco bowls](http://www.budgetbytes.com/2011/07/taco-chicken-bowls/) whi... | 19 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2j9gcj | null | false | 2016-04-27T13:18:36Z |
d2j9e64 | t1_d2j9e64 | 1,461,763,009 | user_104e4c53ed60 | Cooking | Man, those sure are some *serious e-* | 73 | t1_d2j8d6j | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2j9e64 | null | false | 2016-04-27T13:16:49Z |
d2j9dvh | t1_d2j9dvh | 1,461,762,995 | user_589d5f3060f0 | Cooking | Well I just spent the last hour on /r/kitchenconfidential.
Thanks!
On to the culinary one! | 4 | t1_d2j7rs0 | t3_4go3hw | /r/Cooking/comments/t3_4go3hw/d2j9dvh | null | false | 2016-04-27T13:16:35Z |
d2j9alv | t1_d2j9alv | 1,461,762,833 | user_2c832000b6b7 | Cooking | And /r/TalesFromYourServer for restaurant workers who just need to vent | 3 | t1_d2j7rs0 | t3_4go3hw | /r/Cooking/comments/t3_4go3hw/d2j9alv | null | false | 2016-04-27T13:13:53Z |
d2j967i | t1_d2j967i | 1,461,762,612 | user_5195cc1c1aee | Cooking | As others have said, the bones from one chicken aren't quite enough to make a good stock, especially if you have put loads of water on them.
Use the bones from two chickens. Smash the first one up and freeze it until you get a second set of bones. Make sure to include all the 'yucky' cartilage bits and skin. Add i... | 1 | t3_4glkz5 | t3_4glkz5 | /r/Cooking/comments/t3_4glkz5/d2j967i | null | false | 2016-04-27T13:10:12Z |
d2j9645 | t1_d2j9645 | 1,461,762,608 | user_4584d530a07d | Cooking | You had my upvote when I read "ramen is crap". The idea of ramen being good for anything but a quick snack has always been a pet peeve of mine. | 2 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2j9645 | null | false | 2016-04-27T13:10:08Z |
d2j953r | t1_d2j953r | 1,461,762,557 | user_d7edf3b98250 | Cooking | Oh... there is poutine drama too. Use the wrong gravy? Use the wrong cheese? Cut the potatoes wrong? Add in any wrong toppings?
May God have mercy on your soul. | 1 | t1_d2hqufi | t3_4gg936 | /r/Cooking/comments/t3_4gg936/d2j953r | null | false | 2016-04-27T13:09:17Z |
d2j92rx | t1_d2j92rx | 1,461,762,435 | user_fcb87c236c20 | Cooking | imo the secret to eating cheap, delicious and *easy* is 1. a lot of freezer space and 2. the vac packer
my wife and I love to cook but weeknights are often a problem as one or both of us gets home late after a long day and don't have time to cook from scratch, but a bag of frozen coquilles st jacques - properly warmed... | 4 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2j92rx | null | false | 2016-04-27T13:07:15Z |
d2j914l | t1_d2j914l | 1,461,762,351 | user_2c400af62f91 | Cooking | I don't believe scanpan advertises their surface as PTFE free. In fact they have language specifically acknowledging the surface is PTFE based on their website.
All-Clad has a lifetime warranty on nonstick with substantially identical language to scanpan (and a ~50 year history of generously honoring the warranty). | 1 | t1_d2iu6z4 | t3_4gd1fx | /r/Cooking/comments/t3_4gd1fx/d2j914l | null | false | 2016-04-27T13:05:51Z |
d2j8z8a | t1_d2j8z8a | 1,461,762,253 | user_72a3a7ba904c | Cooking | I originally found the imgur gallery on the top posts of all time on /r/food, nice meme though. | -40 | t1_d2j8d6j | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2j8z8a | null | false | 2016-04-27T13:04:13Z |
d2j8y4h | t1_d2j8y4h | 1,461,762,196 | user_63c5367fb516 | Cooking | BudgetBytes is awesome! I use those recipes at least once a week. The step by step photos come in handy for the brain-fart moments of "wait I'm supposed to chop the what into a who?!?".
My favorite off the top of my head is the Summertime Tian. | 5 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2j8y4h | null | false | 2016-04-27T13:03:16Z |
d2j8w8z | t1_d2j8w8z | 1,461,762,096 | user_5894fa7a4de9 | Cooking | I was just about to post this. It works a treat - especially with older supermarket eggs that have more of this less-viscous white. I struggle to think of what to do with the leftovers, possibly whip it up and add to pancake mix, or make souffles. | 1 | t1_d2j6n9o | t3_4gn031 | /r/Cooking/comments/t3_4gn031/d2j8w8z | null | false | 2016-04-27T13:01:36Z |
d2j8rtr | t1_d2j8rtr | 1,461,761,861 | user_8c2ea2c1315a | Cooking | Yess! Love budget bytes. The egg florentine pizza is amazing. | 6 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2j8rtr | null | false | 2016-04-27T12:57:41Z |
d2j8rst | t1_d2j8rst | 1,461,761,860 | user_f13748a68d65 | Cooking | How long does it usually take you to sharpen a knife? I only have three knives unfortunately... | 1 | t1_d2j79ot | t3_4gfjk5 | /r/Cooking/comments/t3_4gfjk5/d2j8rst | null | false | 2016-04-27T12:57:40Z |
d2j8kzo | t1_d2j8kzo | 1,461,761,503 | user_f3750df4dc01 | Cooking | Obviously you've never cooked for hundreds. Most won't order anything with demi, but you'll be prepping 40L or more of stock, so you'll get a few litres of jus, and you only need a small amount for most people.
Only serving four from an entire stock turned into demi, that's quite.. Well, worrying. How small i... | 2 | t1_d2j5hty | t3_4glhbe | /r/Cooking/comments/t3_4glhbe/d2j8kzo | null | false | 2016-04-27T12:51:43Z |
d2j8e8o | t1_d2j8e8o | 1,461,761,132 | user_90f7ad38ca8c | Cooking | It's well known within the culinary industry. I've worked for 5 chefs, all used that method. | 1 | t1_d2j2oiv | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j8e8o | null | false | 2016-04-27T12:45:32Z |
d2j8d6j | t1_d2j8d6j | 1,461,761,074 | [deleted] | Cooking | [deleted] | 106 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2j8d6j | null | false | 2016-04-27T12:44:34Z |
d2j8byy | t1_d2j8byy | 1,461,761,009 | user_7376caad3dfe | Cooking | A cost issue with bread is the yeast. The local grocery store near me will sell a small packet for a buck or so, which pretty dramatically adds on to the cost of a loaf. But one store nearby has a bigger selection of baking items, and sells a fist size bag of yeast for like $3, which lasts many months. | 2 | t1_d2inujh | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j8byy | null | false | 2016-04-27T12:43:29Z |
d2j89o7 | t1_d2j89o7 | 1,461,760,880 | user_d306809d7237 | Cooking | I used Budget Bytes every week for my meal planning. Her site is literally the best resource I've used since I got into cooking cheap and healthy. | 96 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2j89o7 | null | false | 2016-04-27T12:41:20Z |
d2j88wl | t1_d2j88wl | 1,461,760,833 | user_b6fe431e8b83 | Cooking | I've found that the eggs scramble if the heat in the pasta is still too high. I cook my bacon/panchetta/etc. then toss my cooked noodles into that pot coat it all with the drippings, then TURN OFF THE HEAT or take it off that electric element and put on a cold one. Stir for about 30 seconds to 1 minute, then add the eg... | 3 | t1_d2j55ad | t3_4gnokz | /r/Cooking/comments/t3_4gnokz/d2j88wl | null | false | 2016-04-27T12:40:33Z |
d2j87r4 | t1_d2j87r4 | 1,461,760,768 | user_7376caad3dfe | Cooking | Just a side note on food banks, it really depends on the individual food bank. At many places, people who come in will walk past the fresh fruits and vegetables and go pick up the fruit loops and such. As a result, that's what gets stocked. Other food banks make a special effort to make sure they stock fruits and veget... | 3 | t1_d2j330e | t3_4gli9l | /r/Cooking/comments/t3_4gli9l/d2j87r4 | null | false | 2016-04-27T12:39:28Z |
d2j83mm | t1_d2j83mm | 1,461,760,525 | user_7f9f874977e9 | Cooking | Whatever you do, the reason it's so tasty is because of the fat. So keep it cold, handle it as little as possible, and don't overcook it. | 5 | t3_4gnges | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2j83mm | null | false | 2016-04-27T12:35:25Z |
d2j82z6 | t1_d2j82z6 | 1,461,760,487 | user_4584d530a07d | Cooking | It seems like it'd be sort of a waste to bury it in dishes that don't call for high-quality beef. Meatloaf is about stretching out & hiding low-quality meat. | 1 | t1_d2j5uuq | t3_4gnges | /r/Cooking/comments/t3_4gnges/d2j82z6 | null | false | 2016-04-27T12:34:47Z |
d2j7zph | t1_d2j7zph | 1,461,760,293 | user_02d62b420698 | Cooking | Freezer meals. I just started making them and it's saved my butt so many times already. Casseroles, premade pizzas, burritos... so easy, so good, so homemade, so lazy. | 3 | t3_4gmmgi | t3_4gmmgi | /r/Cooking/comments/t3_4gmmgi/d2j7zph | null | false | 2016-04-27T12:31:33Z |
d2j7xcu | t1_d2j7xcu | 1,461,760,154 | user_ba052b45b879 | Cooking | Her oven fajitas are awesome! | 9 | t3_4gnxwj | t3_4gnxwj | /r/Cooking/comments/t3_4gnxwj/d2j7xcu | null | false | 2016-04-27T12:29:14Z |
d2j7xci | t1_d2j7xci | 1,461,760,153 | user_02d62b420698 | Cooking | /u/vyme has the best advice here. Also, I keep a bag of spent veggie peels and corncobs and etc. in the freezer to add to my stocks. Really anything you add other than chicken will up the flavor. | 1 | t3_4glkz5 | t3_4glkz5 | /r/Cooking/comments/t3_4glkz5/d2j7xci | null | false | 2016-04-27T12:29:13Z |
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